Borag, misov (Meat turnover)
Borag, misov (Meat turnover) Yield: 12 borags
1 lb. flour (4 cups, sifted) 1 sm. can ( 5 fl. oz.) evaporated milk 1 tsp. baking powder 1 tbsp. sugar ½ tsp. salt 1 pkg. dry yeast ½ cup warm water 1 egg, beaten 6 oz. Butter Extra butter for brushing 1 tbsp. Crisco
1 lb. ground lamb 2 large red onions, finely chopped 2 large Italian peppers, finely chopped 1 bunch parsley, finely chopped ½ cup pine nuts (oven toasted) 1 tbsp. dried mint 2 tbsp. ground coriander 2 tbsp. ground allspice 1 tbsp. Paprika 1 ½ tbsp. olive oil ½ cup warm water 1 tsp. salt 1 tsp. black pepper (ground)
Place flour in a large mixing bowl. Add baking powder, sugar and salt, and mix well. Place yeast in water and let stand until it foams. Combine milk, egg, butter, and Crisco, and fermented yeast, when ready. Add this mixture to flour, and knead well. Cover dough and keep warm until it rises.
Sauté meat in oil until brown. Sauté onions and peppers until soft. Combine meat, onions, peppers, parsley, mint, nuts and spices, and mix well.
When dough is ready, separate into 12 equal portions. Roll out each portion on floured board to 5 inches square. Place 1/12 of the filling on one triangular side of the dough, and fold the other triangular side over, and seal the edges. Continue until all the dough and filling is depleted. Brush baking tray with melted butter. Place borags on tray and brush borags with butter. Bake in 350° oven until slightly brown.
Alternate cooking method:
Fry borags in a skillet with olive oil until brown.